Coconut-Lime Pudding Cake

1. 1

   Position a rack in the center of the oven and preheat to 325 degrees F.

2. 2

   Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.

3. 3

   Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.

4. 4

   Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.

5. 5

   In another medium bowl whip the egg whites until they form soft peaks.

6. 6

   While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.

7. 7

   Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.

8. 8

   Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.

9. 9

   Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.

10. 10

    Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.

11. 11

    Garnish each serving with toasted coconut, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.